Sausage Sauerkraut Braid
This Braided loaf has become a Steinfeld's favorite.
2 loaves frozen bread dough
Filling:
1 12-ounce package hot sausage
1/2 cup chopped onion
1/2 cup chopped red or green pepper
1/2 cup chopped black olives
1 16-ounce can Steinfeld's Sauerkraut, rinsed and drained well
2 tablespoons Dijon style mustard, divided
8 ounces grated Swiss cheese (2 cups), divided
Thaw dough according to package directions. When thawed prepare the filling: In a skillet brown the sausage using a wooden spoon to crumble the sausage then drain off any fat. Add onion, red pepper and olives and saute. Add the drained sauerkraut using a fork to distribute the sauerkraut evenly throughout. Set aside while preparing the bread dough. Roll out bread dough on lightly floured board into a 9" x 14" rectangle. Gently transfer to greased cookie sheet and brush one tablespoon mustard down the center length of the bread. Using half of the meat-kraut mixture, spread over the mustard. Now spread a layer of grated cheese (1 cup) on the meat mixture. Cut 7 to 9 slashes on each side of the filling. Beginning on one side, lap first dough section over, switch over to the other side and lap the next over. Continue until bread is completely braided. Seal both ends. Let rise 30 minutes and bake 20 to 25 minutes in 350 degree oven.